Luciana's Gnocci della Vallerosa

Gnocci della Vallerosa, Serves 3 - 4

This one is real easy and requires one pot, one pan and a slotted spoon. Gnocci della Valerosa typifies the elegant simplicity of Italian cooking. The essence of minimalism. Uncomplicated flavor. Less is more. Basta!

We had this meal over a long conversation at Luciana’s table. Well…I guess it wasn’t technically a conversation as Luciana "The Grand Hostess of The Sabine" did all the talking. She winds long and interesting tales filled with tributaries that eventually come around and feed back into the story. For those of you lucky enough to have her company, you will know this. This meal was prepared and devoured over the history of Villa Valerosa. The tale started in the 1800's and 45 minutes later - intrigue, love, loss, death, despair, redemption, and finally a plate of gnocci and several glasses of vino novello were delivered. Ecco:

• Gnocci for four people (40 or more).
• Gorganzola (very very little) a thin slice.

Boil your gnocci for 3 — 4 people in a full pot of water. About the time the gnocci is done, in the pan add a small amount of gorganzlola, say a tablespoon or so, and begin melting the cheese with a little of the water from your gnocci pot. Begin spooning the gnocci into the second pot with cheese using a slotted spoon. Stir the gnocci around. In the end you have your little dumplings in a milky looking water. That's it. It may not sound like much, but it is very very tasty.

Serve it to your tale hungry family.